↞ recipe box start page
Category: Seafood
Prep Time: Cook Time: Total Time:
1 package (10 oz) frozen puff pastry shells, baked according to package directions
1 egg white, beaten
6 leaves Italian flat leaf parsley
4 oz cream cheese, softened
2 tbsp mayonnaise
2 tbsp heavy cream
1 tbsp chopped fresh parsley
1 tbsp lemon juice
1/2 tsp ground red pepper
1 cup shredded Swiss cheese
1 small red pepper, chopped (about 1/2 cup)
2 medium green onions, chopped (about 1/4 cup)
2 cans (6 oz each) jumbo lump crabmeat, drained
Heat the oven to 400. Carefully pull out the centers of the baked pastry shell tops and place them on a baking sheet. Brush the tops with egg white. Place 1 parsley leaf on each pastry top. Brush with more egg white to coat. Bake for 5 minutes or until the tops are golden brown.
Stir the cream cheese, mayonnaise, cream, parsley, lemon juice, ground red pepper, Swiss cheese, red pepper and green onions in a medium bowl. Gently fold in the crabmeat. Spoon the crab mixture into an 8 x 8-inch baking dish. Bake for 10 minutes or until the mixture is hot and bubbling.
Spoon about 1/3 cup crab mixture into each pastry shell. Place the herb pastry tops over the crab filling and serve immediately. Serves 6
view more member recipes
WARM CRAB TARTLETS
view my recipes
print
save
Category: Seafood
Prep Time: Cook Time: Total Time:
1 package (10 oz) frozen puff pastry shells, baked according to package directions
1 egg white, beaten
6 leaves Italian flat leaf parsley
4 oz cream cheese, softened
2 tbsp mayonnaise
2 tbsp heavy cream
1 tbsp chopped fresh parsley
1 tbsp lemon juice
1/2 tsp ground red pepper
1 cup shredded Swiss cheese
1 small red pepper, chopped (about 1/2 cup)
2 medium green onions, chopped (about 1/4 cup)
2 cans (6 oz each) jumbo lump crabmeat, drained
Heat the oven to 400. Carefully pull out the centers of the baked pastry shell tops and place them on a baking sheet. Brush the tops with egg white. Place 1 parsley leaf on each pastry top. Brush with more egg white to coat. Bake for 5 minutes or until the tops are golden brown.
Stir the cream cheese, mayonnaise, cream, parsley, lemon juice, ground red pepper, Swiss cheese, red pepper and green onions in a medium bowl. Gently fold in the crabmeat. Spoon the crab mixture into an 8 x 8-inch baking dish. Bake for 10 minutes or until the mixture is hot and bubbling.
Spoon about 1/3 cup crab mixture into each pastry shell. Place the herb pastry tops over the crab filling and serve immediately. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Warm Crab & Bacon Dip
by sgre52160
3/4 pound sliced bacon, cut crosswise into narrow strips 1 red onion, finely chopped 1 (5 oz) pkg slivered almonds, toasted 4 cloves garlic 1 tsp Old Bay Seasoning 1 (8 oz) pkg cream cheese,
by sgre52160
3/4 pound sliced bacon, cut crosswise into narrow strips 1 red onion, finely chopped 1 (5 oz) pkg slivered almonds, toasted 4 cloves garlic 1 tsp Old Bay Seasoning 1 (8 oz) pkg cream cheese,
Warm Crab Parmesan Dip
by sgre52160
1 (8-oz) pkg cream cheese, softened 3 tbsp mayonnaise 1/3 cup freshly grated Parmesan cheese 1/2 tsp fresh ground black pepper, or to taste 2 tsp fresh lemon juice 3-4 tsp Worcestershire sauce 1
by sgre52160
1 (8-oz) pkg cream cheese, softened 3 tbsp mayonnaise 1/3 cup freshly grated Parmesan cheese 1/2 tsp fresh ground black pepper, or to taste 2 tsp fresh lemon juice 3-4 tsp Worcestershire sauce 1
Warm Crab And Pepperjack Dip
by sgre52160
4 tbsp unsalted butter 1 cup diced yellow onion 1/2 cup diced green, yellow and red bell pepper 3/4 cup white wine 2 tbsp lemon juice 1 tsp liquid crab boil 1 1/2 cups milk 2 cups heavy c
by sgre52160
4 tbsp unsalted butter 1 cup diced yellow onion 1/2 cup diced green, yellow and red bell pepper 3/4 cup white wine 2 tbsp lemon juice 1 tsp liquid crab boil 1 1/2 cups milk 2 cups heavy c
Warm And Cheesy Baked Crab Dip
by sgre52160
For the Dip: 2 teaspoons olive oil 1 small red pepper, finely chopped 1 small yellow onion, finely chopped 2 garlic cloves, minced 16 ounces lump crab meat (drained, if canned) 8 ounces cream ch
by sgre52160
For the Dip: 2 teaspoons olive oil 1 small red pepper, finely chopped 1 small yellow onion, finely chopped 2 garlic cloves, minced 16 ounces lump crab meat (drained, if canned) 8 ounces cream ch
Warm Crab, Artichoke And Parmesan Dip
by sgre52160
1 (8 oz) pkg cream cheese 2 cups mayonnaise (do not substitute low-fat) 3/4 lb crabmeat (Seafood alternative: tiny coldwater cooked bay shrimp or bay scallops) 2 cups shredded Parmesan cheese
by sgre52160
1 (8 oz) pkg cream cheese 2 cups mayonnaise (do not substitute low-fat) 3/4 lb crabmeat (Seafood alternative: tiny coldwater cooked bay shrimp or bay scallops) 2 cups shredded Parmesan cheese
view more member recipes